Nutritious and refreshing, this thick, delicious dressing gets its sharp flavor from a blend of garlic, scallions, parsley, green pepper, fresh lemon juice, and olive oil. Spoon it on lettuce or mesclun, or try it on cabbage for a different kind of coleslaw. It is terrific on grains and beans, too.
Yield: About 1 1/4 cups
2 tablespoons extra virgin olive oil
5 tablespoons water
1/4 cup lemon juice
1 teaspoon grated lemon zest
1/2 cup coarsely chopped green pepper
2 scallions cut into thirds
2 cloves garlic
2 cups loosely packed parsley leaves and stems (if tender)
1/2 teaspoon sea salt, or to taste
1. Put all the ingredients into a blender or food processor in the order as listed. Blend until thick and well combined, scraping down the sides of the bowl as necessary. Adjust the seasonings, if desired.
2. Use immediately, or cover and chill until ready to use.
Recipe excerpted from Going Wild in the Kitchen by Leslie Cerier, © 2005, Square One Publishers, Inc. Used by permission.